Dark Chocolate Pot de Creme

With Valentine's Day just around the corner, you may be scrambling to think of the perfect date night, or rather, dreading the thought of finding an available dinner reservation later than 5:30. Why not change things up a little and have a Stay-In Date Night? Keep things low-key, maybe get some fresh flowers for the kitchen, cook with your favorite music playing, and pop open a favorite bottle of Prosecco..or two! Save room for this decadent dessert that you thankfully can make in advance. It is simple to make, yet easy to impress with. Pot de Crème ("pot of cream") is a traditional French custard. Super silky, dark chocolate, creamy heaven.

Dark Chocolate Pot de Crème
(For about 2 ramekins)

4 oz. dark chocolate, finely chopped
2/3 cup milk
1/2 cup heavy cream
3 Tbsp. sugar
4 egg yolks

1. Preheat oven to 350. Place ramekins in a baking dish.

2. Place the milk, cream, and sugar in a pot over medium heat, stirring until sugar dissolves. When mixture is hot, stir in chocolate.

3.  In another bowl, whisk your yolks together. Gradually add about half of the hot mixture to the yolks, whisking quickly. Whisk the yolk mixture back to the pot of milk and stir for a few minutes, then remove from heat.

4. Transfer the finished mixture to the blender and mix until smooth.

5. Fill the ramekins with the custard, not entirely to the top. Carefully pour hot water in the baking dish to cover the bottoms of the ramekins to bake in a water bath. Tightly cover the baking dish with foil and carefully place baking dish in the oven. Bake for about 30-40 minutes, until the custard is just set in the center. Remove ramekins from the water bath to cool. Refrigerate for at least 6 hours. Serve chilled with fresh whipped cream and sprinkle with cinnamon.

It's been 3 years since I started working in the food industry-so crazy to think about! My passion for food, baking, and anything related to dark chocolate and caramel is what led me to study the pastry arts and follow my dream of working in professional kitchens. Ironically, I never really go out to eat anymore! I've had a growing list of restaurants to visit in Boston-and beyond! I was lucky enough to get a few days off a few months back to spend some time in New York and make it a point to eat at my favorite places, as well as try some new ones I've been drooling over from foodie Instagram photos. It was a food-centered trip, and for that I was beyond grateful.

I visited my old neighborhood in Brooklyn Heights. I fell in LOVE with Brooklyn Heights when I first moved there to attend pastry school. I can honestly say it is one of the most charming places I've ever been to-it is a quiet neighborhood with tree-lined streets, beautiful historic brownstones, and cute coffee shops.

 

 

 

 

The Brooklyn Promenade xoxo

Williamsburg for lunch at ROBERTAS....

 



 

 



Possibly the best wood-oven pizza we've ever had...the chewy crust, that charred flavor, those FRESH toppings...ohmygod.

Dinner with friends at MOMOFUKU

 



Afternoon break at CAFE SABARSKY for some old-world charm and Viennese Pastries

Decadent night out at DEL POSTO (photos didn't turn out that great but the experience here is unforgettable)

Chewy Fudgey Brownie Cookies

When you can't decide between a cookie or brownie....this is the best of both worlds.

The original recipe called for all purpose flour but I used coconut flour instead, making this an awesome delicious gluten-free option.

8 oz. of chopped semisweet or dark chocolate
3 Tbsp. butter
2 eggs
3/4 cup sugar
1/2 tsp vanilla
pinch of salt
1/2 cup of all-purpose flour (or coconut flour if available)
1/4 tsp baking powder
6 oz. dark chocolate chips

1. Melt butter and chocolate over double-boiler
2. Meanwhile, in stand mixer with whisk attachment, mix eggs and sugar on medium speed until pale and thick.
3. Add vanilla and salt, then add chocolate mixture.
4. Fold in flour and baking powder, then chips. Chill in fridge for about an hour, then scoop on parchment-lined tray by Tbsp. amount, placing a few inches away from one another. Bake for about 11 min at 350.